One of the biggest privately-owned producers of cheese in the Netherlands, Vandersterre (Hall 7- Stand F110), has brought a plant-based cheese to SIAL Paris 2022 for the first time.
Max&Bien is the brand, founded by Maxine Agyeman, a culinary chef, and Jobien Groen, a researcher in nutrition and health, in Amsterdam. The collaboration allows Max&Bien to market its brand more widely.
The plant-based collection, matured for between three to four weeks, consists of four flavours: Herbs & Garlic, Cumin, Truffle, and Mild & Mellow. “With our cheeses, we want to make it easier for people to occasionally opt for a plant-based option with a drink,” says Agyeman.
During the two founders’ search for vegan products, they especially missed really tasty alternatives to cheese and dairy. With their combined knowledge and experience,, they decided to take to their kitchens and developed their own vegetable cheeses. The result is a range of award-winning products based on a Gouda model.
Henk-Jan Kos , Commercial Director of Vandersterre, comments: “By joining forces in the field of innovation, marketing, chain solutions and international market knowledge, we want to further stimulate the production and sale of Max & Bien’s products.”